Craving Pasta On Keto, Especially Fettuccini? We Got You Covered!

This time, Chef Janine is making a brief stopover in Rome, Italy—with a touch of Japan blended in!

Comfort Keto’s very own Chef Janine is featuring a smooth and creamy Chicken Alfredo pasta dish that’s simply unbeatable. This classic Italian favorite is bursting with the rich flavor of Parmesan cheese and our signature house Italian seasoning served with our refreshing side salad.

Chef Janine tosses low-carb “shirataki noodles” in a luxurious, made-from-scratch Alfredo sauce using heavy cream, then tops it all with tender grilled chicken breast (or juicy jumbo shrimps), lightly steamed broccoli, and crispy crumbled bacon.

To complete the dish, she serves it with a refreshing side salad of halved grape tomatoes and crisp Romaine lettuce.

A Little History: Where Alfredo Was Born

Back in 1914, Roman restaurateur Alfredo di Lelio created a simple yet comforting fettuccine dish made with butter and Parmesan to soothe his pregnant wife's stomach.

Years later, in 1920, silent film stars Douglas Fairbanks and Mary Pickford discovered Alfredo’s masterpiece while honeymooning in Italy. They fell in love with the dish and brought the recipe back to Hollywood, helping it gain international fame.

Fettuccine Reimagined—Keto Style

Traditionally, this dish calls for fettuccine pasta—something that’s off-limits in a ketogenic kitchen. But not to worry! Chef Janine has created a totally keto-friendly version using fettuccine-style flat Shirataki noodles that will absolutely tantalize your taste buds and satisfy your pasta cravings.

Shirataki noodles are perfect for Alfredo sauce—they don’t get soggy, and their texture mimics real pasta remarkably well.

What Are Shirataki Noodles?

Root of the konjac plant (also known as elephant yam)

Shirataki noodles—often dubbed “miracle noodles” or konjac noodles—are a unique, satisfying food that contains zero net carbs and is extremely low in calories. They’re made from glucomannan, a soluble fiber extracted from the root of the konjac plant (also known as elephant yam), which is native to Japan, China, and Southeast Asia.

The name shirataki means “white waterfall” in Japanese, referring to the noodles’ translucent appearance. They’re created by mixing glucomannan flour with water and a touch of lime water (which helps the noodles keep their shape), then boiled and formed into noodle shapes.

Shirataki noodles are made of about 97% water and 3% glucomannan fiber. While they’re incredibly low in calories and contain no digestible carbs, the fiber they do have acts as a powerful prebiotic—feeding your gut’s good bacteria and giving your immune system a healthy boost.

Bon Appétit—from Rome to Tokyo, keto-style! 🍝

Chef Janine